| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
09/11/2020 |
|
Data da última atualização: |
16/12/2020 |
|
Tipo da produção científica: |
Artigo em Anais de Congresso |
|
Autoria: |
SANTOS, T. B.; F. NETO, R. S.; COLLANTES, N. F.; HIDALGO CHÁVEZ, D. W.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V. |
|
Afiliação: |
Thaís B. Santos, UFRRJ; Raimundo S. F. NETO, UFRRJ; Nathalia F. Collantes, UFRRJ; Davy W. H. CHÁVEZ, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
|
Título: |
Sorghum Starch As Food Ingredient: Pasting and Thermal Properties. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p. |
|
ISBN: |
978-65-88243-73-2 |
|
DOI: |
0.29327/cbcp2020.278634 |
|
Idioma: |
Inglês |
|
Notas: |
CBCP. 5 a 9 out. |
|
Conteúdo: |
Sorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars:BRS305, BRS308 and CMSXS180that were compared tocommercial maize starch.Sorghum starches showed higher peak viscosityand lower enthalpy of gelatinization than maize. The most interestingproperty presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels. |
|
Palavras-Chave: |
Apparent viscosity. |
|
Thesaurus Nal: |
Food technology; Gelling agents; Retrogradation. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/217634/1/278634.pdf
|
|
Marc: |
LEADER 01633nam a2200253 a 4500
001 2126393
005 2020-12-16
008 2020 bl uuuu u00u1 u #d
020 $a978-65-88243-73-2
024 7 $a0.29327/cbcp2020.278634$2DOI
100 1 $aSANTOS, T. B.
245 $aSorghum Starch As Food Ingredient$bPasting and Thermal Properties.$h[electronic resource]
260 $aIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.$c2020
500 $aCBCP. 5 a 9 out.
520 $aSorghum is a cereal that can be an alternative source of starch, of interesting properties following the demand for non-chemically modified starches, which is current market trend. Therefore, this study evaluated the pasting and thermal properties of sorghum starches extracted from three cultivars:BRS305, BRS308 and CMSXS180that were compared tocommercial maize starch.Sorghum starches showed higher peak viscosityand lower enthalpy of gelatinization than maize. The most interestingproperty presented by sorghum starch was the high retrogradation viscosity which is responsible for gels of outstanding viscosity during cooling, which would be interesting to preparation of high viscosity gels.
650 $aFood technology
650 $aGelling agents
650 $aRetrogradation
653 $aApparent viscosity
700 1 $aF. NETO, R. S.
700 1 $aCOLLANTES, N. F.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aCARVALHO, C. W. P. de
700 1 $aQUEIROZ, V. A. V.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 6 | |
| 3. |  | SANTOS, T. B. DOS; FREIRE NETO, R. DA S.; COLLANTES, N. F.; CHÁVEZ, D. W. H.; QUEIROZ, V. A. V.; CARVALHO, C. W. P. de. Exploring starches from varied sorghum genotypes compared to commercial maize starch. Journal of Food Process Engineering, v. 46, n. 10, 2023,| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
|   |
| Registros recuperados : 6 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
